# US 2022/0030899 A1 · Vegan fermented soft cheese

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- Number: US 2022/0030899 A1
- Document ID: US20220030899A1
- Status: Published application
- Kind: A1
- Application number: 17/389,563
- Filed: 2021-07-30
- Published: 2022-02-03
- Earliest claimed: 2020-07-31
- Assignees: Savencia SA
- Applicants: Savencia SA
- Inventors: Fabien Durand; Virginie PADEL; Alice CIBRARIO
- Web page: https://patentgrep.com/patent/US20220030899A1

## CPC

- A23C 20/005: {mainly containing proteins from pulses or oilseeds}
- A23C 20/02: containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C 20/025: {mainly containing proteins from pulses or oilseeds}
- A23L 25/30: {Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products (A23L25/10 and A23L25/40 take precedence)}
- A23L 29/06: {Enzymes}
- A23L 29/212: Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30)
- A23L 33/115: Fatty acids or derivatives thereof; Fats or oils
- A23L 33/125: containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates (indigestible substances A23L33/21)
- A23L 33/185: Vegetable proteins
- A23L 33/21: Addition of substantially indigestible substances, e.g. dietary fibres
- A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00)
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## Abstract

The present invention relates to a food product composed of vegetable ingredients having visual, textural and flavour properties of a soft fermented cheese.

## Claims

### Claim 1

A vegetable food product analogous to a fermented cheese comprising:
crushed nuts, with the addition of:
at least transglutaminase and/or a source of starch;
lactic ferments; and
water,
wherein the vegetable food product does not contain soybeans or added food additives.

### Claim 2 (depends on 1)

The vegetable food product according to claim 1, wherein the vegetable food product is refined.

### Claim 3 (depends on 1)

The vegetable food product according to claim 1, to which at least one vegetable fat is added.

### Claim 4 (depends on 1)

The vegetable food product according to claim 1, prepared from the following ingredients (percentages expressed by weight based on the total weight of the product):
5 to 40% of crushed nuts; the nut particles are less than or equal to 50 μm in size;
optionally, up to 20% of vegetable fat;
up to 1.5% of food salt;
from 0.01 to 0.5% of lactic ferments and optionally refining ferments;
optionally up to 3% of transglutaminase;
optionally up to 15% of a vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions;
optionally, up to 15% of at least one source of starch;
optionally up to 8% of vegetable food fibres;
optionally up to 5% of other ingredients, including aromas, sugar or calcium sources; and
between 45% and 85% of water.

### Claim 5 (depends on 1)

The vegetable food product according to claim 1, prepared from the following ingredients (percentages expressed by weight based on the total weight of the product):
5 to 40% of crushed nuts; the nut particles are less than or equal to 50 μm in size;
up to 20% of vegetable fat;
up to 1.5% of food salt;
from 0.01 to 0.5% of lactic ferments and optionally refining ferments;
up to 3% of transglutaminase;
optionally, up to 15% of at least one vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions;
optionally, up to 15% of at least one source of starch;
optionally, up to 8% of vegetable food fibres;
optionally, up to 5% of other ingredients, including aromas, a source of sugars, ora source of calcium; and
between 45% and 85% of water.

### Claim 6 (depends on 1)

The vegetable food product according to claim 1, prepared from the following ingredients (percentages expressed by weight based on the total weight of the product):
5 to 40% of crushed nuts; the nut particles are less than or equal to 50 μm in size;
optionally, up to 20% of vegetable fat;
up to 1.5% of food salt;
from 0.01 to 0.5% of lactic ferments and optionally refining ferments;
optionally, up to 15% of at least one vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions;
up to 15% of at least one source of starch;
optionally, up to 8% of vegetable food fibres;
optionally, up to 5% of other ingredients, including aromas, a source of sugars, ora source of calcium; and
between 45% and 85% of water.

### Claim 7 (depends on 1)

The vegetable food product according to claim 1 comprising (percentages expressed by weight with respect to the total weight of the product):
5 to 52% of crushed nuts; the nut particles are less than or equal to 50 μm in size;
optionally, up to 26% of vegetable fat;
0.5 to 2.5% of food salt;
optionally up to 20% of a vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions;
optionally, up to 20% of at least one source of starch;
optionally up to 10% of vegetable food fibres;
optionally up to 7% of other ingredients, including aromas, sugar or calcium sources; and
between 35% and 75% of water.

### Claim 8 (depends on 1)

The vegetable food product according to claim 1, wherein the vegetable food product has the following nutritional composition:
Content per 100 g
Dry extract
25-65
Protein
1-20
Carbohydrates
0.5-20
Lipids
3-40
Fibres
0.5-10

### Claim 9 (depends on 1)

A method for preparing the vegetable food product according to claim 1, comprising the steps of:
A) mixing the ingredients and obtaining a pumpable mix;
B) optionally, homogenizing the mixture obtained in step A);
C) heating between 75° C. and 90° C. for 5 to 30 minutes;
D) cooling to a temperature of about 40° C.;
E) seeding the ferments, optionally adding transglutaminase;
F) optionally, coagulating;
G) optional curd-cutting followed by a molding;
H) acidifying by fermentation for 7 to 20 hours at about 30° C., until a pH of between 5.2 and 4.5 is reached;
I) optionally, thermal treating;
J) demolding;
K) optionally, spraying the refining ferments;
L) optionally, dry salting;
M) optionally, refining; and
N) preserving.

### Claim 10 (depends on 1)

The vegetable food product according to claim 1, wherein the crushed nuts are in the form of a puree.

### Claim 11 (depends on 2)

The vegetable food product according to claim 2, to which at least one vegetable fat is added.

### Claim 12 (depends on 2)

The vegetable food product according to claim 2, prepared from the following ingredients (percentages expressed by weight based on the total weight of the product):
5 to 40% of crushed nuts; the nut particles are less than or equal to 50 μm in size;
optionally, up to 20% of vegetable fat;
up to 1.5% of food salt;
from 0.01 to 0.5% of lactic ferments and optionally refining ferments;
optionally up to 3% of transglutaminase;
optionally up to 15% of a vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions;
optionally, up to 15% of at least one source of starch;
optionally up to 8% of vegetable food fibres;
optionally up to 5% of other ingredients, including aromas, sugar or calcium sources; and
between 45% and 85% of water.

### Claim 13 (depends on 3)

The vegetable food product according to claim 3, prepared from the following ingredients (percentages expressed by weight based on the total weight of the product):
5 to 40% of crushed nuts; the nut particles are less than or equal to 50 μm in size;
optionally, up to 20% of vegetable fat;
up to 1.5% of food salt;
from 0.01 to 0.5% of lactic ferments and optionally refining ferments;
optionally up to 3% of transglutaminase;
optionally up to 15% of a vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions;
optionally, up to 15% of at least one source of starch;
optionally up to 8% of vegetable food fibres;
optionally up to 5% of other ingredients, including aromas, sugar or calcium sources; and
between 45% and 85% of water.

### Claim 14 (depends on 2)

The vegetable food product according to claim 2, prepared from the following ingredients (percentages expressed by weight based on the total weight of the product):
5 to 40% of crushed nuts; the nut particles are less than or equal to 50 μm in size;
up to 20% of vegetable fat;
up to 1.5% of food salt;
from 0.01 to 0.5% of lactic ferments and optionally refining ferments;
up to 3% of transglutaminase;
optionally, up to 15% of at least one vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions;
optionally, up to 15% of at least one source of starch;
optionally, up to 8% of vegetable food fibres;
optionally, up to 5% of other ingredients, including aromas, a source of sugars, or a source of calcium; and
between 45% and 85% of water.

### Claim 15 (depends on 3)

The vegetable food product according to claim 3, prepared from the following ingredients (percentages expressed by weight based on the total weight of the product):
5 to 40% of crushed nuts; the nut particles are less than or equal to 50 μm in size;
up to 20% of vegetable fat;
up to 1.5% of food salt;
from 0.01 to 0.5% of lactic ferments and optionally refining ferments;
up to 3% of transglutaminase;
optionally, up to 15% of at least one vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions;
optionally, up to 15% of at least one source of starch;
optionally, up to 8% of vegetable food fibres;
optionally, up to 5% of other ingredients, including aromas, a source of sugars, or a source of calcium; and
between 45% and 85% of water.

### Claim 16 (depends on 4)

The vegetable food product according to claim 4, prepared from the following ingredients (percentages expressed by weight based on the total weight of the product):
5 to 40% of crushed nuts; the nut particles are less than or equal to 50 μm in size;
up to 20% of vegetable fat;
up to 1.5% of food salt;
from 0.01 to 0.5% of lactic ferments and optionally refining ferments;
up to 3% of transglutaminase;
optionally, up to 15% of at least one vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions;
optionally, up to 15% of at least one source of starch;
optionally, up to 8% of vegetable food fibres;
optionally, up to 5% of other ingredients, including aromas, a source of sugars, or a source of calcium; and
between 45% and 85% of water.

### Claim 17 (depends on 2)

The vegetable food product according to claim 2, prepared from the following ingredients (percentages expressed by weight based on the total weight of the product):
5 to 40% of crushed nuts; the nut particles are less than or equal to 50 μm in size;
optionally, up to 20% of vegetable fat;
up to 1.5% of food salt;
from 0.01 to 0.5% of lactic ferments and optionally refining ferments;
optionally, up to 15% of at least one vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions;
up to 15% of at least one source of starch;
optionally, up to 8% of vegetable food fibres;
optionally, up to 5% of other ingredients, including aromas, a source of sugars, or a source of calcium; and
between 45% and 85% of water.

### Claim 18 (depends on 3)

The vegetable food product according to claim 3, prepared from the following ingredients (percentages expressed by weight based on the total weight of the product):
5 to 40% of crushed nuts; the nut particles are less than or equal to 50 μm in size;
optionally, up to 20% of vegetable fat;
up to 1.5% of food salt;
from 0.01 to 0.5% of lactic ferments and optionally refining ferments;
optionally, up to 15% of at least one vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions;
up to 15% of at least one source of starch;
optionally, up to 8% of vegetable food fibres;
optionally, up to 5% of other ingredients, including aromas, a source of sugars, or a source of calcium; and
between 45% and 85% of water.

### Claim 19 (depends on 4)

The vegetable food product according to claim 4, prepared from the following ingredients (percentages expressed by weight based on the total weight of the product):
5 to 40% of crushed nuts; the nut particles are less than or equal to 50 μm in size;
optionally, up to 20% of vegetable fat;
up to 1.5% of food salt;
from 0.01 to 0.5% of lactic ferments and optionally refining ferments;
optionally, up to 15% of at least one vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions;
up to 15% of at least one source of starch;
optionally, up to 8% of vegetable food fibres;
optionally, up to 5% of other ingredients, including aromas, a source of sugars, or a source of calcium; and
between 45% and 85% of water.

### Claim 20 (depends on 2)

The vegetable food product according to claim 2, comprising (percentages expressed by weight with respect to the total weight of the product):
5 to 52% of crushed nuts; the nut particles are less than or equal to 50 μm in size;
optionally, up to 26% of vegetable fat;
0.5 to 2.5% of food salt;
optionally up to 20% of a vegetable ingredient, including a vegetable protein concentrate or isolate or inclusions;
optionally, up to 20% of at least one source of starch;
optionally up to 10% of vegetable food fibres;
optionally up to 7% of other ingredients, including aromas, sugar or calcium sources; and
between 35% and 75% of water.